RECIPE:
Cinnamon buns from
Bakeriet i Lom
Mmm! Look at that sweet, fluffy thing!
Norwegians love baked goods, and cinnamon buns are no exception.
This sweet treat has many names in Norway: Kanelboller, kanelknuter, kanelsnurrer, and kanel i svingene – depending on where you are in Norway, and the shape of the bun.
But no matter what you call them and how they look, the sweet cinnamon flavour is the same. And it is delicious!
Almost every town in Norway has its own cinnamon bun spot.
In the National Park Village of Lom in the Jotunheimen mountains it's Lom Bakery.
In the summer, there's usually a line outside the bakery, full of people who want to try the baked goods.
The buns are definitely worth the wait, but you can easily make them at home as well.
Ingredients:
Buns
1 kg flour
0.5 l whole milk
150 g sugar
1 tsp salt
1 tsp cardamom
1 large egg
50 g fresh yeast
150 g butter, cubed
Filling
125 g butter, softened
125 g sugar
2 tbsp cinnamon
Decoration
Granulated sugar
1 egg, beaten
Source: The book 'Om boller, brød og tilfeldigheter fra Bakeriet i Lom'
Method:
1. Put all ingredients except the butter into a kneading bowl and knead for about 15 minutes on slow speed until the dough is smooth and does not stick to the edges.
2. Add butter in small cubes and knead for another 15 minutes. Make sure that all the butter is kneaded well into the dough.
3. Place the dough into a suitable bowl for rising. Cover with plastic wrap and leave to rise for 1.5 hours.
4. Sprinkle flour on the countertop and roll the dough into a rectangle of about 40 x 50 centimetres. Spread the soft butter on the dough and sprinkle sugar and cinnamon evenly. Rub it with your hands, making sure the sugar, butter and cinnamon are well mixed.
5. Fold one third of the dough towards the middle on the long side and fold the other third over the part that has two layers. Now you have three layers. Roll this out so that you get a loaf of about 30 cm x 50-60 cm.
6. Divide the loaf into 16 strips crosswise. Twist and tie each strip together into a knot: twist the tips a few times, then lightly wrap them three times around two of your fingers, before pushing the ends inside the middle of the bun.
7. Place the cinnamon buns onto baking trays lined with parchment paper, covering with plastic wrap, and leave to rise for about 1 hour.
8. Brush with beaten egg and sprinkle with granulated sugar. Bake at 175 ° C for about 20 minutes.
Enjoy!
The Lom area has even more to offer for travelling gourmets.
With some of Norway's highest mountains next door, it's no wonder this area has become a fantastic place to explore Norwegian mountain food.
The food experiences range from heart-warming meals at summer mountain farms, to fine dining in historic buildings and hotels.
For culture and art lovers, there are many treasures to discover as well. Some of the highlights include Lom Stave Church and the impressive art collection at the historic Elveseter Hotell (pictured).
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